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00000cam a2200000 7i4500 |
| 001 |
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| 008 |
110418s2012 nyu eng |
| 020 |
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|a 1439057176 (paperback : alk. paper)
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| 020 |
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|a 9781439057179 (paperback : alk. paper)
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| 050 |
0 |
0 |
|a TX719
|b .P38 2012
|
| 090 |
0 |
0 |
|a TX719
|b .P38 2012
|
| 245 |
0 |
0 |
|a Patisserie & baking foundations
|b classic recipes
|c The Chefs of Le Cordon Bleu
|
| 246 |
3 |
0 |
|a Patisserie and baking foundations
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| 260 |
|
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|a Clifton Park, New York
|b Delmar Cengage Learning
|c c2012
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| 300 |
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|a vii, 362 p.
|b ill.
|c 28 cm
|
| 650 |
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0 |
|a Baking
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| 650 |
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0 |
|a Cooking, French
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| 710 |
2 |
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|a Chefs of Le Cordon Bleu
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| 999 |
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|a 1000151763
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|